Crispy Roast Pork Belly (Sio Bak)

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I recently made another batch of pork belly, and the end result turned out great, reminiscient of a crispy roast pork that is often sold in Chinatown barbeque joints. I've sous vided pork belly before (read more about it here) but this time around, I decided to cook it using a different time and temperature. The meat was noticeably more tender and moist, so I think I'll use this method from now on. Here's what I did:

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I'm a passionate foodie living in Boston who loves to eat. My wife and I dine out regularly but also love to cook. We respect tradition but also experiment with molecular gastronomy and modernist cuisine. If you'd like to contact me, my email address is kenny.modernistfoodie@gmail.com.

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